These Chocolate Chip Oatmeal Cookie Muffins are the best of both worlds with the delicious taste of a chocolate chip cookie and the soft and tender texture of a muffin! They’re vegan, oil-free, and 100% ridiculously delicious!
We’re taking a trip down memory lane today! We’re going alllllll the way back to 2011, with this post for these chocolate chip oatmeal muffins. The feels!!!
I think that was actually one of the very first recipes I ever posted here on Spoons, and if you do end up clicking over, you’ll have to excuse the centered text and itty, bitty pictures. I was very much a blogging nooblet back then, and I’m pretty sure I broke every blogging commandment in the book.
One thing I’d like to think I did reasonably well, though, is food…
To be perfectly honest with you guys, I’m not even really sure what prompted me to start sharing recipes in the first place. I mean, the concept of evergreen content was completely foreign to me, and I definitely didn’t have any aspirations to become a food blogger at that point. Heck, I didn’t know what I was doing at that point. 2011 brought some pretty big changes to my life, and I actually stopped blogging for about a year as a result.
Oh man. Here’s where I start wondering what life would be like if I hadn’t come back to blogging again. Like… what would I be doing right now? What kind of person would I be? “A blogger” definitely wasn’t on the list of things I wanted to be when I grew up, but now that I’m here, I honestly couldn’t imagine doing anything else.
Does that makes sense? It’s like a bunch of different circumstances led me here despite all my plans for life to go a completely different way. For real. Life right now isn’t even remotely close to to what I imagined 10 years ago (or even 5 years ago), but I’m here, I’m loving it, and I’m having a hard time picturing myself happy in the life I saw for myself before.
But wow is this getting a little heavy for a post about muffins. Sorry about that! It’s been a rainy day in these parts, and the gloomy weather always makes me a little more introspective. Switching gears!
So I’m bringing back these chocolate chip oatmeal cookie muffins because I’m 99.9% sure that the majority of my current readers never saw them. Heck, I’m betting that they didn’t get a lot of exposure in general seeing as my reader base was a lot smaller back then and I didn’t exactly know anything about the importance of SEO or pinnable images. And that makes me sad because… they’re freaking good!
Picture this…
A super soft and tender muffin that tastes ridiculously similar to a chocolate chip oatmeal cookie… so much so that I had to toss a “cookie” in the name juuuuust to make it more obvious.
I opted to use coconut sugar in this recipe rather than something like honey or maple syrup because that’s a big part of what contributes to that delicious cookie taste, while pre-soaked oats contribute to a moister, denser, and chewier texture.
The only major thing I changed about the original recipe was to replace the egg with a flax egg to make them vegan because I was curious to see how they’d turn out. And they BLEW.ME.AWAY. I mean, I was apparently pretty smitten with the originals as well, but it’s nice to see they can be veganized without any problem.
Other than that, I guess the only real thing left to tell you guys is that they’re 100% dunkable…
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Chocolate Chip Oatmeal Cookie Muffins
- Total Time: 30 mins
- Yield: 10–12 muffins 1x
Ingredients
- 1 cup (80 g) old fashioned oats
- 1 cup (240 ml) unsweetened vanilla almond milk
- 1 cup (120 g) whole wheat pastry flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp. salt
- 1/4 cup (64 g) nut butter**
- 1 flax egg***
- 1/2 cup (100 g) coconut palm sugar****
- 2 tsp vanilla extract
- 1/2 cup (85 g) mini vegan chocolate chips
Instructions
- Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
- Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
- In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
- Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
- Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Notes
* You could also use 1/2 cup (60 g) each of all purpose and whole wheat flour. OR use a gluten-free all purpose blend to make these gluten-free. ** I used almond butter because of it’s sweet and mild taste, but feel free to use whichever nut butter you have on hand. OR use a soy nut butter and replace the almond milk with another non-dairy ilk to make these nut-free. *** To make a flax egg, combine 1 tbsp (7 g) of ground flaxseeds with 3 tbsp (45 ml) of water in a small dish and let it sit for about 5 minutes until it begins to gel. You could also use a regular egg if you don’t need these to be vegan. **** You can also use brown sugar.
- Prep Time: 10 mins
- Cook Time: 20 mins
Looking for more vegan chocolate chip recipes? Try one of these!
Chocolate Chip Cookie Dough Mug Cake
Gluten Free Vegan Chocolate Chip Cookies
Cookie Dough Protein Granola Bars
Flourless Vegan Banana Muffins
Grain Free Vegan Chocolate Chip Cookies
Well aren’t these just beauties 🙂
I never knew you went on a blogging break for a period of time! I’m glad your back and look at what came from it! I wouldn’t have pictured this either and I look at my (un)related degree looking at me in the face…
These are so delicious! Super simple to make. I’ve made these twice now. They are great for snacking…but don’t last long! Thanks for sharing.
I am so glad you came back to blogging Amanda and you brought this recipe back! Wow – your skillz have grown in bounds! Honored to be following you as you grow more and more!
I totally get how you feel about not being able to imagine that this is how things would end-up. If you would have asked me about food blogging being a career ten years ago, I would have looked at you like you were crazy!
You have definitely found the right fit for yourself because you are so good at what you do. I mean, just look at these muffins! They look amazing. I’m in love with that dunk shot too!
Well I for one am quite happy that your life took the direction it did. ALL MUFFINS ALL DAY.
You know you’re going to have to do a raisin one next, especially since they’re dunkable. 🙂
I always assumed I’d be a pro basketball player. That did not work out 😉
Maybe not, but you’re a badass runner instead 😀
I just happen to have all the ingredients for these muffins on hand. Great recipe.
Thanks Lauren 😀 I’d love to know what you think if you make them!
I just loovee how you and the blog have blossomed! Glad you brought the muffins back cause they look danngg good.
It’s been a pretty crazy journey. Thanks, lady! <3
I wanted to be an astronaut…considering the state of the US space program, I guess I’ll have to settle for eating my adolescent sorrows in these cookie muffins! 😉
An astronaut? That’s seriously so cool. I’m not sure I’d be cut out for that kind of job since I’m not great with smaller spaces. Or being out in space in general. <-- chicken
amanda 🙂 i remember these wayy back then and i have been making them since (not often but i had the last one yesterday from the freezer as i made a batch a couple weeks ago)…but i remember you used spelt flour in the old ones and that’s so nice if anyone has spelt flour as it makes them like crumbly like a cookie? i can’t explain but it works well in this…i made them vegan too but instead of the actual flax egg i just made a ‘buttermilk’ lol w either soy or almond milk and adding rice vinegar or lemon juice and let it sit…not that this matters but i don’t think i’ve ever used a nut butter, i just usually either put less flour or add mroe milk and use 1-2 Tbsp oil but does adding the 1/4 cup nut butter make it too heavy?i feel like it might weigh down the batter so im hesitant but obviously you’ve done that and it’s been okay…
I love that you remember them, Jenn! And thanks so much for sharing your tips about the ‘buttermilk!’ I’ve been wanting to experiment with vegan muffins a bit more, so I’ll definitely have to play around with that. For the nut butter, I don’t really find it makes them too heavy at all since it’s only 1/4 cup. But if you’ve been using oil and that’s been working, then you can definitely stick to that!
I’ve made cookies that turned out like muffins, but never the opposite! I have to say I like this much better.
It’s crazy how unpredictable life can be. Besides setting goals, I don’t try to even plan very far out!
I’m the same way. I used to be huge on planning, but life had a way of laughing in my face whenever I did so now I just kind of fly by the seat of my pants. Which is seriously a weird expression 😯
chocolate chips and oatmeal are a win in my book
Mine too 😀
What delicious-looking muffins! Anything with the word cookie in the name immediately gets my attention! 🙂
I’m glad I’m not the only one who has eyeballs that zoom in on that word right away 😉
well I am so glad that God lead you on this path, because sharing these recipes makes our hearts and bellies happy. and you’re good at it. And you know ilove these. <3
<3 love you
I totally relate! Even 3 months before starting my blog I only had a vague sense of what blogging was, extremely vague! Not until maybe sept 2015 did I start really wrapping my head around everything and it continues. But, I do love it! I guess if I wasn’t blogging I’d be trying to find a way to work part time as a social worker, since I worked full time up until I had Emily. Creating recipes and “chatting” with people is a whole lot more appealing! Now if only I can get my photos to look like yours, lol – they always blow me away!
That’s super sweet of you, Michele! Thank you! You’ve made leaps and bounds with your own photography, so you should be super proud! And the best thing is that the longer you do it and the more you practice, the better you get. What program do you use for editing?
Looks really good
Thanks Aubrey!